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Instant Pot dal makhani served in a white ceramic bowl with a swirl of cream and fresh cilantro on a marble countertop

Instant Pot Dal Makhani

Creamy, restaurant-style dal makhani made in the Instant Pot. Whole urad dal and rajma pressure-cooked with a buttery tomato masala, finished with kasuri methi and cream. Vegan option included.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

For the Dal
  • 1 cup whole urad dal (whole black gram), soaked 6-8 hours and drained
  • 1/4 cup rajma (red kidney beans), soaked 6-8 hours and drained
  • 3 cups water (use 3.5 cups if not soaking)
  • 1 tsp salt
For the Masala Base
  • 2 tbsp butter (or vegan butter)
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 medium onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 medium tomatoes, finely chopped (or 1/2 cup canned crushed tomatoes)
  • 1 tsp Kashmiri red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • Salt to taste
Finishing
  • 1/4 cup heavy cream (or full-fat coconut cream for vegan)
  • 1/2 tsp garam masala
  • 1 tsp kasuri methi (dried fenugreek leaves), crushed between palms
  • 1 tbsp butter (optional, for extra richness)
Garnish
  • 1 tbsp cream or coconut cream, swirled on top
  • Fresh cilantro, chopped
  • Small knob of butter (optional)

Equipment

  • Instant Pot (6-quart or larger)

Method
 

Prepare the Masala
  1. Set the Instant Pot to Sauté mode (Normal). Once hot, add butter and let it melt.
  2. Add cumin seeds and bay leaf. Let the cumin sizzle for 30 seconds until fragrant.
  3. Add the onion and cook for 6 to 8 minutes, stirring occasionally, until deep golden brown. Do not rush this step.
  4. Add ginger-garlic paste and cook for 1 minute until the raw smell disappears.
  5. Add tomatoes, Kashmiri chili powder, coriander powder, turmeric, and salt. Cook for 4 to 5 minutes until the tomatoes break down and oil begins to separate from the masala.
Pressure Cook the Dal
  1. Add drained urad dal and rajma to the pot. Pour in water and stir to combine.
  2. Secure the lid and set the valve to Sealing. Pressure cook on High for 30 minutes (soaked) or 50 minutes (unsoaked).
  3. Allow the pressure to release naturally (20 to 25 minutes). Do not use quick release.
  4. Open the lid. The dal should be very soft with some lentils burst open. If too watery, set to Sauté and simmer 5 to 10 minutes to thicken.
Finish and Serve
  1. Using the back of a spoon, gently mash about 20 to 25% of the dal against the pot to create a creamy base.
  2. Stir in cream (or coconut cream), garam masala, and kasuri methi. Simmer on Sauté (Low) for 5 minutes, stirring gently.
  3. Taste and adjust salt. Add a splash of warm water if too thick.
  4. Serve hot, swirled with cream, scattered with cilantro, and a small pat of butter on top.

Notes

Soaking is strongly recommended. Soak urad dal and rajma together overnight for the creamiest texture. Unsoaked dal works but needs an extra 20 minutes of pressure cooking.
Vegan version: Use vegan butter and full-fat coconut cream in place of butter and heavy cream.
 
Dal makhani tastes even better the next day as the flavors meld and the texture thickens.
Spice for kids: Reduce Kashmiri chili powder to 1/2 tsp and skip the garam masala. Serve with plain rice.
 
Storage: Store in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop over low heat with a splash of water.
 
Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.
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